1. For the chicken: using a sharp knife make slits in the chicken down to the bone. Combine the garlic, ginger, salt, and half the chilli powder with the lemon juice and malt vinegar. Set the chicken in a roasting tin and rub this mixture over the chicken, pushing it well into the cuts. Leave to marinate for 10 minutes.

2. Whisk the yogurt with the turmeric, garam masala, remaining chili powder and a little more salt. Coat the chicken with the spiced yogurt and leave to marinate for a further hour.

3. Pre-heat the oven to 180C/gas 4.

4. Roast the chicken for 35 minutes until half-cooked. Cool the chicken and cut into six pieces

5. For the sauce: heat the ghee in a medium saucepan, add the garlic, and fry for a minute, until golden. Stir in the cloves, cardamom pods, cinnamon stick, and bay leaves and cook for a minute or two until they crackle and give off a lovely warm aroma.

6. Add the blended tomatoes, chilli powder and a pinch of salt. Bring to the boil and simmer for 45 minutes, until thick and well reduced. Leave to cool slightly before sieving the sauce.

7. Soak the cashew nuts in warm water for 10 minutes. Remove the nuts from the water and transfer to a small food processor - blend until smooth, adding a dash of the soaking water as you go.

8. Heat the butter in a large pan. Add the tomato mixture, ground cumin and cashew nut paste and cook for 10 minutes.

9. Add the chicken pieces and simmer gently for cook for a further 30 minutes - or until tender. Stir in the garam masala and fenugreek powder and cook for a final 5 minutes before serving.

10. To serve: garnish with a swirl of cream and a sprinkling of coriander and serve with Indian breads.